It’s about time I got on board with the Meatless Monday theme. I tend to be a little haphazard in my recipe posts sometimes, forgetting that the first weekday is the perfect day to share a delicious, healthy vegan delight with great make-ahead potential, like these Ultimate Veggie Sliders.
This veggie sliders recipe was shared with us by Amazing Grass for their 5-Day VTOX Challenge. The challenge is a healthier lifestyle kick with tons of informational support, including plant-based recipes, informational articles and even exercises and activities. Note that this recipe is for smaller households, only making 4 veggie sliders – double or triple the recipe for larger crews or if you want to freeze some of the patties for make-ahead meals.
Special Diet Notes: Ultimate Veggie Sliders
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, vegan / plant-based, and vegetarian.
For nut-free, you can substitute your favorite seeds (perhaps even hemp seeds!) for the walnuts.
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 to 2 teaspoons olive oil, plus additional for drizzling
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- Salt, as needed
- Black pepper, as needed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- Pinch cayenne
- 1 tablespoon vegan Worcestershire, soy sauce or wheat-free tamari
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste or ketchup
- 1 tablespoon grated beet (optional; for color)
- ¼ cup walnuts
- 1 cup black beans, cooked & drained, divided
- ¾ cup cooked red quinoa (can use white), divided
- Toasted whole wheat or gluten free buns
- Toppings of choice (lettuce, red onion, tomato, shredded cabbage, jalapeños)
- Spiced ketchup and / or chipotle vegan mayonnaise (optional)
- In a small bowl, stir flax and water together and let sit and gel for a few minutes.
- Heat the oil in a medium skillet over medium-low heat. Add the shallot, garlic, a few good pinches of salt and pepper and cook for a few minutes until translucent. Add the dried spices, stir, and cook for 30 seconds more.
- Add the Worcestershire or soy sauce, balsamic, tomato paste or ketchup, grated beet (if using), walnuts, and ½ cup black beans. Stir and cook for another few minutes and turn the heat off.
- Let cool slightly, and then add the contents from the pan to a food processor. Add the flax mixture and blend until everything is cohesive. (It does not need to be perfectly smooth).
- Transfer the mix to a bowl and stir in the remaining ½ cup of black beans (smash them a little as you stir), and ½ cup of the quinoa. Stir until blended, then divide into 4 segments and roll into balls.
- Place the 4 balls on a plate and sprinkle them with the remaining ¼ cup quinoa. Gently roll them so the quinoa coats the outside of the balls, and then press each in the palm of your hand to form patties.
- Place the patties on a parchment paper lined plate and chill for 20 minutes.
- Preheat your oven to 375°F with a metal baking sheet inside.
- Transfer the parchment paper with your patties onto the pre-heated baking sheet. Drizzle a little olive oil on top and bake for about 15 minutes. Flip and bake for an additional 10-12 minutes until the outside is not mushy.
- Let cool and serve with fixings of your choice.